Pea Salad with Radishes and Feta Cheese June 27, 2007

A new recipe – Bon Appetit April 2007.

2 teaspoons cumin seeds
2 Tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil
3 Tablespoons chopped fresh dill

4 cups fresh shelled peas or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped

Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. Do ahead – can be made 1 day ahead. Cover and chill. Bring to room temperature. Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. Divide pea tendrils among bowls. Divide salad among bowls. Serve.

Mocha Muffins with Chocolate Chips with optional pecans June 27, 2007

Because not everyone likes pecans, this recipe can be made without them. From Bon Appetit, April 1995.

1/4 cup hot water
1 Tablespoon instant espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/2 cup sugar
1/2 cup packed golden brown sugar
3 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk chocolate chips
1 cup coarsely chopped pecans (about 4 ounces), toasted, optional

Preheat 375F. Line muffin tin with paper liners. Stir 1/4 cup hot water and espresso powder in medium bowl until espresso powder dissolves. Add buttermilk, oil, eggs and vanilla and whisk until well blended. Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda, and salt in large bowl. Add buttermilk mixture and stir just until combined. Mix in chocolate chips and pecans (if using). Divide batter equally among prepared muffin cups. Bake until tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool.

Rigatoni with Ricotta Sauce June 27, 2007

This is what I call an Italian version of Mac ‘n Cheese!

generous 1 cup ricotta cheese
4 Tablespoons mascarpone cheese
2 Tablespoons milk
1 egg yolk
1 to 2 Tablespoons fresh chives
sea salt
black pepper

Place ricotta in small bowl. Stir in mascarpone and milk. Season with salt and pepper. Stir in egg yolk and add chives. Mix well, then taste and adjust for seasoning if necessary. Add atop hot, cooked rigatoni and serve with fresh artisan bread! Delicious!

Mayonnaise Aioli June 27, 2007

As a good dip for grilled vegetables, potatoes, bread, or whatever else your heart desires.

1 cup good mayo
6 fresh garlic cloves, minced
1 Tablespoon lemon juice
sea salt
freshly ground black pepper
pinch cayenne
2 teaspoons fresh tarragon

Coconut Cream Pie June 27, 2007

From Emeril.

3/4 cup sugar
3 cups milk
4 eggs, separated
1/4 cup cornstarch
1 cup sweetened flaked coconut
1 teaspoon vanilla extract
1 Tablespoon butter
sweetened whipped cream, for garnish, optional
toasted coconut, for garnish, optional

In a nonstick saucepan, combine sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla, and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in refrigerator. Chill the pie completely, about 2 hours.

Greens with Gorgonzola Dressing June 27, 2007

This is an Italian version of a blue cheese dressing. There are many different Gorgonzolas available at Whole Foods Market in Redmond. A friendly cheese man helped me with my purchase of Blue Gorgonzola Dolce Ciresa, which cost a reasonable $1.67 for a 2-ounce piece, and is the amount you will need in this recipe.

2 ounces Gorgonzola
1/4 cup whole milk
2 Tablespoons sour cream or plain yogurt
1/2 garlic clove, minced
1/4 teaspoon sea salt
1/4 teaspoon black pepper
6 cups mixed salad greens (Bibb, Romaine, arugula, etc.)

Combine all except greens in a blender or food processor. Pulse a few times to combine, and then blend until smooth. Place greens in a salad bowl and pour dressing over greens. Toss to coat and serve immediately.

Whole Wheat Pasta with Kale and Fontina June 27, 2007

4 bacon strips, cut into 1/2-inch pieces (or use pancetta)
3 garlic cloves, thinly sliced
1/2 cup plus 6 Tablespoons grated Asiago or Parmesan cheese
coarse salt and ground pepper
2 cups chicken broth
1 pound whole wheat spaghetti
1/2 cup coarsely chopped fontina cheese

Cook bacon or pancetta in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 3 Tablespoons rendered fat. Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale has wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes. Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and fontina; toss to combine. Season with salt and ppper. Add reserved cooking water as desired. Divide pasta among plates; top with reserved bacon or pancetta.

Teff porridge with dates and honey June 25, 2007

Teff (Tef, T’ef) Whole grain, an ancient North African cereal grass, is a nutritional powerhouse. It is the smallest grain in the world (about 100 grains are the size of a kernel of wheat!). The germ and bran, where the nutrients are concentrated, account for a larger volume of the seed compared to more familiar grains. Cooked whole grain teff makes a unique hot breakfast cereal similar in consistency and texture to wheat farina.

1 cup Teff Whole Grain
1 Tablespoon unsalted butter, cut into small pieces
1/4 teaspoon ground cloves
3/4 cup pitted dates (halved crosswise) or date pieces covered in oat flour
1/4 teaspoon sea salt
3 to 4 Tablespoons honey
milk or cream for serving (optional)

Set a saucepan over medium heat. Add the Teff and toast, stirring frequently until the grains emit a mild, toasty aroma and begin to pop, 3 to 6 minutes. You will notice little white dots of popped grain but may not hear the popping. Turn off the heat and stand back to avoid sputtering. Add 3 cups of boiling water, the butter, and cloves. Stir well. Turn the heat to medium, cover, and cook at a gentle boil for 10 minutes. Stir from time to time to prevent the grains from sticking to the bottom. Mash any lumps against the side of the pan. Stir in the dates, salt, and honey to taste. Cover and continue cooking until the grains are tender and one color throughout.

Amaranth pancakes June 25, 2007

From Bob’s Red Mill: “Amaranth flour is gluten free flour originally from South America. Its cultivation, appearance and uses are similar to grains and can be used to replace 25% of the flour in your own recipes. It is 100% stone ground and great for gluten free baking when combined with another non-grain flour or starch. It’s especially high in lysine which is lacking in many grains.”

1 egg, beaten
1/4 cup milk
1 teaspoon oil
1/4 cup amaranth flour
1/4 cup tapioca flour
3 Tablespoons arrowroot starch
1/4 teaspoon cinnamon
1 teaspoon baking powder
1/8 teaspoon sea salt

Soupe Haricots Verts et Amandes June 22, 2007

I found a beautifully written food blog today: Chocolate & Zucchini. The author, Clotilde, was born in Paris. Last month I learned she was in Seattle for a booksigning food and wine party – I’m sorry I missed it! Here is her recipe for Green Bean and Almond Soup.

3 Tablespoons olive oil
2 onions, peeled and chopped
1 garlic clove, peeled and smashed
3 carrots, peeled and sliced
a little over a pound of green beans
fine sea salt, freshly ground pepper
4 cups vegetable stock or water
1 cup almond meal

Heat the oil in a medium heavy-bottomed soup pot. Add the onions, garlic, and carrots, and cook over medium heat, stirring every now and then, until softened and very lightly golden. In the meantime, trim the green beans and rinse them well. Add to the pot, season with salt and pepper, and cook for 5 minutes, stirring from time to time. Pour in the stock or water, bring to a simmer, cover, and cook for 30 minutes, until all the vegetables are soft. In the meantime, pour the almond meal in a dry skillet. Set over medium-high heat and toast for about 2 minutes, stirring constantly and watching closely, until golden and fragrant. Set aside in a bowl to prevent overtoasting. When the vegetables are soft, add the almond meal to the pot and stir well. Remove from heat and let cool slightly. Using an immersion blender, puree the soup until completely smooth. Taste, adjust seasoning, reheat over gentle heat if necessary, and serve.